Lemon Raspberry White Chocolate Muffins

Method

1. 1. Prepare the Raspberry Syrup:

   • In a small saucepan, combine 300g raspberries, 50g sugar, and 30ml water.
   • Bring to a boil over medium heat, then reduce heat and simmer for about 10 minutes, stirring occasionally.
   • Mix 7g cornstarch with 15ml water until smooth. Add this to the raspberry mixture along with 5ml lemon juice.
   • Continue to cook for 1-2 minutes until thickened. Set aside to cool.

   2. Make the Crumble Topping:

   • In a bowl, mix 65g flour, 100g sugar, and a pinch of salt.
   • Add 55g cold diced butter and rub the mixture with your fingers until it forms coarse crumbs. Set aside.

   3. Prepare the Muffin Batter:

   • Preheat the oven to 220°C. Line a muffin tin with paper liners.
   • In a large bowl, whisk together 280g flour, 200g sugar, 10g baking powder, 2.5g salt, and 1 tablespoon of lemon zest.
   • In a separate bowl, mix 2 large eggs, 160ml milk, 7.5ml vanilla extract, 60ml vegetable oil, and 60g melted butter until combined.
   • Add the wet ingredients to the dry ingredients and stir until just combined.
   • Gently fold in 90g white chocolate chips and 225g raspberries.

   4. Assemble the Muffins:

   • Fill the muffin cups about 2/3 full with the batter.
   • Drizzle 1-2 teaspoons of the cooled raspberry syrup over each muffin.
   • Sprinkle the crumble topping evenly over each muffin.

   5. Bake:

   • Bake in the preheated oven at 220°C for 5 minutes.
   • Reduce the temperature to 175°C and bake for an additional 15-18 minutes (25-30 minutes for jumbo muffins), or until a toothpick inserted into the center comes out clean.

   6. Cool and Serve:

   • Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

   Pro Tips

   • Use fresh raspberries for a more intense flavour and vibrant color.
   • If you are using frozen raspberries, let them defrost before baking.
   • Add some vegetable food colouring for that popping effect
   • Avoid over-mixing the batter to keep the muffins light and fluffy.
   • For an extra lemony kick, add a few drops of lemon extract to the batter.

Chai Spice Hot Chocolate

Non Alcoholic

Foolproof Matcha Latte

Non Alcoholic

Strawberry Lemonade

Non Alcoholic

Gin Raspberry Fizz

Alcoholic, Drinks

Watermelon Lime Chiller

Non Alcoholic